Cacao Nibs

Looking to add a little adult action to your drab kitchen rut? Short of becoming a real naked chef--something I don't advise; you can suffer some nasty ass burns--pick up a box of Scharffen Berger cacao nibs. Roasted, shelled, and chopped, these crunchy beans can be added to all kinds of savory and sweet foods for an intense chocolate gut punch. I stir them into my favorite chocolate-chip cookie recipe. With nibs like these, chocolate's the new sex.

TMN Contributing Writer David Leite has stated a little too emphatically that he is not a food snob. (But we have it on good authority that while other people have moldering hot dog buns and withering mesclun in their fridge, he has been know to harbor lobes of foie gras, exotic mushrooms, and bottles of champagne.) He’s quick to note that he loves plain ole mac and cheese, but he was overseen recently pish-toshing at the waitress until the chef agreed to drizzle it with truffle oil. He’s not above a McDonald’s Filet-o-Fish, though. He’s also the publisher of the James Beard Award-winning website, Leite’s Culinaria, and the author of the upcoming cookbook The New Portuguese Table: Exciting Flavors From Europe’s Western Coast. More by David Leite

blog comments powered by Disqus